In my continuing quest to teach myself to cook healthy meals, I learned how to make “Greek-Style Tomato-Zucchini Fritters with Fresh Herbs” accompanied by “Mediterranean-Style Cashew-Cumber Dip”. I found these recipes in “Veganomicon: The Ultimate Vegan Cookbook” by Moskowitz and Romero. I chose to bake my fritters instead of frying them, not because I don’t like fried food but because I am dangerous enough in the kitchen without adding boiling oil to the list of accidents just waiting to occur!
I also steamed some thin fresh asparagus to increase my intake of all things green. I don’t like asparagus when it’s thick and woody (not even the tips); this pound of lovely skinniness means I have left-overs chilling in the frig, ready for a healthy snack.